Purple Striped Baby Blanket (Chunky Yarn)

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It is my pleasure to share these patterns with the craft community. If you make one of these items, I would love to see a picture of it. This free pattern is not in the public domain. You may not use this pattern for commercial purposes. You may not receive compensation or charge a fee for this pattern or sell items made from this pattern. You may donate items you make from this pattern to charity. You may use items you make from these patterns for charity fundraisers, only if 100% of the money raised from the sale is donated to the charity.

Crochet, project #154. Completed 5/4/2008. Shown below, rotated vertically.

One more Chunky Yarn Baby Blanket in the same stripe pattern as the Neopolitan Baby Blanket, but with cool colors: lime, turquoise, and dark purple. You basically make broad horizontal stripes in this proportion: 1/4 the height in color A (1 ball of chunky yarn), 1/4 the height in B, and 1/2 the height in C. After making this project three times in different colors, I would have to say this is my go-to baby shower present. Parents love that is handmade in their favorite colors and machine-washable. I like that the shells are interesting enough while you make, like a million of them, yet mindless enough to be soothing. There is a nice rhythm to the rows as you crochet the pattern.

Yarn – About 545 yds chunky yarn: 4 balls Plymouth Yarn, Encore Colorspun (75% acrylic, 25% wool), 143 yds, 3.5 oz (100 g).
A: Color 3335, Lime – 1 ball
B: Color 235, Turquoise – 1 ball
C: Color 1384, Dark Purple – 2 balls

Hook: Size J-10 (6 mm) hook
Gauge: 3.5 DC = 1″ on gauge swatch

Finished size: 27″ wide x 27″ long. Close to stroller size, 24″ x 24″

Pattern: Based on crochet prayer shawl information by Kathy Knox, but cast on 92 sts.

Instructions:

With A, chain 92 sts. You will be working across 88 sts (24 shell-like motifs) per row
Row 1: (DC, ch 2, sc) in 4th chain from hook.
Repeat across: *Skip 2 chains, (2DC, ch 2, sc) in next chain*
Row 2: Ch 2, turn. (DC, ch 2, sc) in first chain-2 space.
Repeat across: *(2DC, ch 2, sc) in each chain-2 space*
Repeat row 2 throughout the project.

Change colors as follows:
A (Lime): Work in pattern until you have 6 side shells (section is about 6.5″ tall); change to color B (Turquoise)
B (Turquoise): Work in pattern for 6 side shells (section is about 6.5″ tall); change to color C (Dark Purple)
C (Dark Purple): Work in pattern for 12 side shells (section is about 13″ tall). Work last row.

Last row: Ch 2, turn, *sc in first chain-2 space, chain 2*. End with sc. Finish off last st; trim yarn, leaving about a 6-inch tail. Weave in all ends.

Folded on a rocker, ready for Baby.

Weekday Lunches: Some Ideas

Cook’s Notes: This post gathers ideas for balanced weekday lunches suitable for working adults. It will be periodically updated with new ideas.

Bean & Cheese Salad: Serve salad with a large pickle and 2 Wasa crisp-breads (or stuff cottage cheese mixture in a whole-wheat pita pocket and eat the tossed salad on the side). Dessert: 1 fruit serving.

Chicken Pita Pocket: Serve pita pocket with bread-and-butter pickle slabs (tuck 2 into the pita just before eating) and a simple fruit salad (such as 1/2 cup red seedless grapes, 1/3 cup drained mandarin orange wedges, and 1/2 cup blueberries).

Chicken-Salsa Salad: Have half the mixture wrapped in a flour tortilla (or stuff in whole-wheat pita bread). Dessert: 1 fruit serving.

Hummus plate: 1/3 cup hummus, 2 oz sliced turkey or chicken deli meat, 12 baby carrots, 1 cracker serving of about 130 calories (such as 12 Wheat Thins), 12 cashews or almonds, and 1/2 sliced apple.

• Fancier hummus plate: Omit the sliced apple. Cracker serving: Have 7 Carr’s Rosemary Crackers. Nut serving: 12 Tamari Almonds. Fruit serving: 6 oz Blackberry Limeade poured over ice.

Superfoods Salad: Serve each salad portion with 2 Wasa crisp-breads (or other grain serving). Dessert: 1 fruit serving (1/2 cup berries recommended).

Sweet Potato Burrito: Serve with a glass of cold club soda and have fruit for dessert.

Tuna Salad Sandwich for Two: Mix 6 oz light tuna, 2 T mayo, 4 tsp mustard, 2 tsp sweet relish and 1 tsp ground flax seed. Divide tuna into two portions. Make a sandwich with 1 portion tuna salad on 2 slices whole-grain bread. Serve with 1 oz low-fat cheese stick, and a side salad (1 cup mixed green lettuce or baby spinach leaves with 2 tsp vinaigrette dressing) topped with 1/2 apple, chopped.

• Alternate menu (not a sandwich): 1 portion of tuna salad, 1 cup mini pretzels (or 1 rice cake or 2 Wasa crisp-breads), 12 baby carrots, 1 cup milk to drink, and 1 fruit (1 cup strawberries, 1/2 cup blueberries, 1 small orange).

Tuna Tortellini: Make this the night before. 1 serving of pasta with tuna, vegetables, and cheese. Dessert: 1 fruit serving, such as 1/2 cup blackberries.

Turkey Chutney Wrap: Spread 1 flour tortilla with 1 oz cream cheese; layer with 2 slices deli turkey (about 2 oz) and 3 to 4 tsp cranberry-apple chutney. Roll up. Serve with 8 oz cooked vegetable, 6 to 8 oz yogurt, and 1 diced pear (or snack size container of pear canned in juice).

Vegetarian Chili: Make this the night before. 1 cup bean chili, 1 oz low fat cheddar cheese (shredded or 1 cheese stick), 2 whole-grain Wasa crisp-breads, and a side salad (2 cups baby spinach and romaine lettuce) with dressing. Dessert: 1 fruit serving. This is a balanced meal, but a lot of food. You may opt to save the salad and fruit for a snack later in the afternoon.

Weekday Lunch Checklists

I wanted to pack my own lunch and started researching guidelines. There are not a lot of guidelines for adults who want to pack their own balanced lunches. Nutritional standards for schools proved helpful. Surprisingly, most of these sources were in the UK and Australia. Searching for the term “lunch box checklist” was also helpful.

The five lunch box essentials:

1. Bread, grains, and potatoes
2. Fruit and vegetables
3. Milk and dairy foods
4. Lean protein — Chicken, turkey, fish, or beans
5. A drink

The Anthem company offered a similar checklist:

• Grains: 2 oz
• Vegetables: 1 to 2 cups
• Fruit: 1/2 cup to 1 cup
• Milk: 1 cup
• Meat or beans: 3 oz

Here are recommended serving sizes in these categories:

GRAIN, BREAD, OR POTATO: 1 each slice of bread, biscuit, breadstick, small piece cornbread, tortilla, or rice cake. 1/2 cup cereal, granola, grits, oatmeal, or pasta. 1/2 English muffin or mini pita bread. 1/3 cup cooked rice or grains. 4 snack-size slices of rye bread. 2 Wasa crisp-breads. 3 Melba toasts. 4 whole-grain crackers. 1 cup mini pretzels.

VEGETABLE: 1 cup raw or cooked vegetables, 12 baby carrots, or a side salad with 2 tsp vinaigrette dressing.

• Side salad: 1 cup mixed green lettuce or baby spinach leaves, 1/4 cup grape tomatoes, 1/4 cup shredded carrot, and 1 T sunflower seeds, and 2 tsp vinaigrette dressing: blend 2 T oil, 2 tsp balsamic vinegar, and 1/2 tsp mustard.

FRUIT: 1/2 cup to 1 cup. 1/2 each large apple, banana, orange, or pear. 1/2 cup berries, grapes, or pineapple cubes. 1 snack-size unsweetened applesauce. 1/3 cup dried fruit, 1.5 T raisins, or 1.5 T dried cranberries.

• Fruit salad (3 fruit servings): Combine 1/2 cup red seedless grapes, 1/3 cup drained mandarin orange wedges, and 1/2 cup blueberries.

DAIRY: 1 cup milk or yogurt. 1 string cheese or 2 Babybel cheeses (1.5 oz). 1/3 cup shredded cheese. 3 T cream cheese.

LEAN PROTEIN OR BEANS: 3 oz chicken, turkey, tuna, or cold cuts. 1/3 cup cooked beans, peas, or hummus. 2 T almond butter or peanut butter. 3 strips cooked turkey bacon.

Chicken Pita Pocket

Mix the following ingredients well and stuff into half of a whole-wheat pita pocket:

• 3 oz shredded, cooked chicken
• 1/4 cup cottage cheese
• 1 oz shredded cheddar cheese
• 1/2 cup grape tomatoes
• 1 Tablespoon salad dressing
• 1.5 Tablespoons (1/2 oz) sunflower seeds, roasted and hulled

Lunch menu: Serve pita pocket with bread-and-butter pickle slabs (tuck 2 into the pita just before eating) and a simple fruit salad (such as 1/2 cup red seedless grapes, 1/3 cup drained mandarin orange wedges, and 1/2 cup blueberries).

Bean and Cheese Salad for One

Toss 1 cup mixed organic spring lettuce and 1 cup baby spinach with 1 to 2 Tablespoons salad dressing such as the Ginger-Balsamic dressing.

Combine the following and place the mixture on top of the lettuce:
1/2 cup cottage cheese
1 T shredded cheddar
1/3 cup canned white beans, rinsed
8 oz can vegetables (any kind), drained
1/2 cup grape tomatoes
1/4 cup shredded carrots
Salt and black pepper to taste

Garnish with
3 T (1 oz) sunflower seeds, roasted and hulled
10 black olives

Lunch menu: Serve salad with a large pickle and 2 Wasa crisp-breads (or stuff cottage cheese mixture in a whole-wheat pita pocket and eat the tossed salad on the side). Dessert: 1 fruit serving.

Recipe source: Adapted from an article “Avoid the Iceberg” on salad bar choices in Men’s Health (online edition)

Ginger Balsamic Dressing

Cook’s Notes: Make dressing just before serving. The olive oil hardens in the fridge, making the dressing rather solid.

Combine the following ingredients:

4 T extra virgin olive oil
1 T balsamic vinegar
1/2 tsp powdered ginger
2 teaspoons Dijon mustard
1 teaspoon honey
Freshly ground black pepper to taste

This kind of dressing is recommended for a spinach salad made with baby spinach, garbanzo beans, dried cherries, and blue cheese.

Source: Adapted from guidance on balsamic.com.

Superfoods Tossed Salad for Two

Cook’s Notes: This is my new favorite meal salad. It is so delicious and satisfying. It is also wonderful for dinner parties. To make this for a crowd, start with 1 head romaine lettuce, finely chopped, and 1 bag of baby spinach. Load the salad up freely with raw vegetables: use 1 avocado and the entire 15 oz can of chickpeas. Place the cheese, seeds, and flaxseed aside in small bowls, so people can add their own amounts.

Other variations:

• Use roasted and hulled sunflower seeds instead of pepitas.
• Use turkey instead of chicken (turkey is considered to be another superfood)
• Omit the poultry altogether to make it a vegetarian salad (we do this for parties)
• Add any or all of the following: shredded cabbage (coleslaw mix), whole corn kernels (drained and rinsed if canned), cucumber slices, or slivers of red onion.

Combine the following ingredients:

2 cups spring mix lettuce
2 cups baby spinach
6 oz cubed rotisserie chicken
2/3 cup canned chickpeas, rinsed
1 cup grape tomatoes
1 cup shredded carrots
1 red bell pepper (seeded and diced)
1/2 avocado (cubed)
2 T grated cheddar cheese
4 T roasted and hulled pumpkin seeds (pepitas)
2 T ground flaxseed

Toss salad lightly with curry vinaigrette dressing or any other salad dressing. Divide tossed salad into two portions.

Lunch menu: Serve each salad portion with 2 Wasa crisp-breads (or any other grain serving) and 1 fruit serving per person.

Source: Adapted from the Superfoods Rx book

Chicken-Salsa Salad for Two

Combine the following:

6 oz cubed rotisserie chicken
2/3 cup canned black beans, rinsed
8 T salsa
1/2 avocado (cubed)
2 oz shredded cheddar cheese
2 cups cooked chopped broccoli or other vegetable (from a 16 oz bag of frozen broccoli florets, cooked in microwave)

Add more salsa if desired.

Lunch menu: Divide mixture in two portions. Wrap mixture in flour tortillas (or stuff in whole-wheat pita bread) and have 1 fruit serving for dessert.

Tuna Tortellini for Two

Make this the night before, so flavors can combine overnight in the refrigerator. Combine the following ingredients:

• 1 cup cooked whole-wheat pasta
• 14 oz bag frozen veggies, cooked (about 2.5 cups)
• 6 oz light tuna (drained and flaked with a fork)
• 2 to 3 oz shredded mozzarella cheese

Make a vinaigrette dressing: Mix 2 T olive oil, 2 tsp balsamic vinegar, 1/2 tsp Dijon mustard, and ground black pepper to taste. Toss pasta with dressing. Divide into two portions. Serve chilled.

Dessert: 1/2 cup blackberries per person.

Best Recipe: Small-Batch Bean Chili

Cook’s Notes: I was delighted to find a chili recipe that doesn’t make 5 or 6 quarts. Prepare this in the evening and set aside portions for lunch the next day. Makes 3 to 4 servings (about 3 cups).

Lunch menu: 1 cup bean chili, 1 oz low fat cheddar cheese (shredded or 1 cheese stick), 2 whole-grain Wasa crisp-breads, and a side salad (2 cups baby spinach and romaine lettuce) with dressing. Dessert: 1 fruit serving. This is a balanced meal, but a lot of food. You may opt to save the salad and fruit for a snack later in the afternoon.

1/2 sweet onion, diced (about 1 cup)
1 yellow bell pepper, seeded and diced (about 1 cup)
15 oz can pinto beans in chili sauce (do not drain or rinse)
14.5 oz can diced tomatoes (do not drain or rinse)
1.5 teaspoons prepared yellow mustard
1.5 teaspoons Mild Chili Spice mix or plain chili powder
1/2 teaspoon ground cumin
1/2 teaspoon baking cocoa (unsweetened)
1/8 teaspoon ground cinnamon

In small soup pot, saute onion and bell pepper in 1 T olive oil for 5 minutes. Stir in the beans, tomatoes, mustard, and spices. Bring to a boil. Reduce heat. Simmer, uncovered, for 40 minutes or until heated through and thick. Stir chili several times while it cooks.

Source: Adapted from a “Chunky Vegetarian Chili” recipe in Cooking for 2 magazine